Ham and Apple Skillet

The ham and apple skillet didn’t really turn out for us. We thought it was too moist. It had a lot of liquid in it that made the eggs a little soggy. I had microwaved the potatoes to thaw and then patted them down with paper towels. For the recipe, I used a large granny smith apple, 1 small onion and an 8 oz package of J. Morrell 96% fat free diced ham. I don’t know if cooking it a little longer would have taken more of the moisture out, or if it is naturally moist because of the apple and vegetables, the potatoes and the 1 1/2 cups of milk.

Cost: About $8.00 ($1.37 per serving) - Jumbo Green Apple ($1.07), Ore Ida Potato O’Brien ($3.49), Schnucks 2% mild cheddar finely shredded cheese ($1.67), J. Morrell Diced Low Fat Ham ($2.00)

Prep: 15 minutes

Cook: 35 minutes

Yield: 6 servings

• 3 cups frozen O’Brien hash brown potatoes, thawed
• 1 large apple, peeled, cored and chopped (about (1 cup)
• 1/4 cup chopped onion
• 1/2 to 1 teaspoon rubbed sage
• 2 tablespoons water
• 1 cup diced fully cooked lean ham
• 1/2 cup shredded reduced-fat cheddar cheese, divided
• 4 eggs
• 1 1/2 cups fat-free milk
• 1/4 teaspoon salt

1. Press potatoes between paper towels to remove moisture; set aside. In a nonstick ovenproof skillet, cook the apple, onion and sage in water over medium heat until apple and onion are tender. Stir in potatoes and ham; heat through. Sprinkle with half of the cheese. Remove from the heat.
2. In a bowl, beat the eggs, milk and salt; pour over potato mixture (do not stir). Sprinkle with remaining cheese. Bake, uncovered, at 350 for 35-40 minutes or until center is set and a knife inserted near the center comes out clean.

Nutrition: (1 cup) 211 calories, 7.0 g fat, 2.9 g saturated fat, 172.2 mg cholesterol, 780.3 mg sodium, 20.2 g carbohydrate, 2.4 g fiber, 9.3 g sugars, 17.3 g protein.

Cheesy Potato Soup

The soup was very thick and cheesy and had a lot of vegetables in it, but not a lot of flavor. It tasted alright after we added some salt to add a little more flavor. The leftovers didn't taste as good as it did right out of the pot.

Prep: 10 minutes
Cook: 20 minutes
Yield: 10 servings

• 2 cups diced peeled potatoes
• 1 cup shredded carrot
• 1/2 cup chopped onion
• 1/2 cup chopped celery
• 3 1/2 cups reduced-sodium chicken broth
• 6 tablespoons cornstarch
• 3 1/2 cups fat-free evaporated milk
• 2 cups (8 ounces) finely shredded reduced-fat cheddar cheese

1. In a large saucepan, combine the potatoes, carrot, onion, celery and broth. Cover and simmer until potato is tender, about 12 minutes. Mash mixture with a potato masher.
2. Combine cornstarch and milk until smooth; gradually add to the vegetable mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Add cheese; stir until melted.

Nutrition: (1 cup) 173 calories, 3.1 g fat, 1.6 g saturated fat, 8.0 mg cholesterol, 153 mg sodium, 26.0 g carbohydrate, 1.0 g fiber, 12.8 g sugars, 9.8 g protein.

Hearty Brunch Potatoes

I really enjoyed these potatoes and thought they were really good. Tamara didn't think there was enough flavor, but I thought it was plenty. If you wanted to add more flavor to it, you could probably boil the potatoes in chicken stock or add a little stock to the mixture before you bake it.

Cost: About $8.50 ($1.42 per serving) - Potatoes ($1.79), green pepper ($0.50), red pepper ($1.49), corn ($1.25), turkey sausage ($3.29).

Prep: 25 minutes

Bake: 35 minutes

Yield: 6 servings

• 7 medium potatoes, peeled and cut int 1/2-inch cubes
• 1/2 cup chopped green pepper (about a half of a pepper)
• 1/2 cup chopped sweet red pepper (about a half of a pepper)
• 1/2 cup frozen corn
• 1 small onion, chopped
• 2 garlic cloves, minced
• 1 package smoked turkey sausage links (about 12 links)
• 2 tablespoons olive oil
• 1/4 teaspoon pepper

1. Place potatoes in a saucepan and cover with water. Bring to a boil; reduce heat. Cook, uncovered, just until tender, about 10 minutes.
2. Meanwhile, in a skillet coated with cooking spray, saute peppers, corn, onion and garlic until tender.
3. Cut sausage into small chunks; add to vegetable mixture. Cook, uncovered, for 6-8 minutes or until heated through.
4. Drain the potatoes; add to vegetable mixture. Add oil and pepper; mix well.
5. Transfer to an ungreased 13-in. x 9-in. x 2-in. baking dish. Bake, uncovered, at 350 for 35 minutes or until heated through.

Nutrition: (1/6th of meal) 275 calories, 9.4 g fat, 2.0 g saturated fat, 36.7 mg cholesterol, 328.5 mg sodium, 37.0 g carbohydrate, 3.6 g fiber, 4.6 g sugars, 12.0 g protein.

Salsa Potato Salad

Prep/Total Time: 10 minutes+chilling

Yield: 7 servings

• 1/3 cup fat-free mayonnaise
• 2 tablespoons fat-free sour cream
• 1/4 cup salsa
• 1 tablespoon minced fresh parsley
• 3 cups cubed cooked unpeeled potatoes
• 1 celery rib, thinly sliced
• 1/4 cup chopped onion
• 1/2 cup shredded reduced-fat cheddar cheese

1. In a bowl, combine the mayonnaise, sour cream, salsa and parsley. In a large bowl, combine the potatoes, celery and onion. Add dressing and toss to coat. Stir in cheese. Cover and refrigerate for at least 1 hour before serving.

Nutrition: (1/2 cup) 101 calories, 2 g fat, 1 g saturated fat, 8 mg cholesterol, 194 mg sodium, 17 g carbohydrate, 2 g fiber, 4 g protein.

Comments: The salsa helps disguise the fact that this version of potato salad is low fat and besides a light red tint, you don’t even notice its in there. Tasted good after an hour of refrigeration, but tasted even better the next day.

Garlic-Chive Mashed Potatoes

Prep/Total Time: 30 minutes

Yield: 10 servings

• 3 1/2 pounds russet potatoes (about 5 larger), peeled and quartered.
• 3 garlic cloves, peeled
• 1/8 teaspoon paprika
• 1 1/2 cups (12 ounces) fat-free sour cream
• 1 cup reduced-sodium chicken broth, warmed
• 2 tablespoons minced chives
• 1 teaspoon salt
• 1/4 teaspoon pepper

1. Place the potatoes, garlic and paprika in a large saucepan or Dutch oven; cover with water. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until potatoes are tender. Drain.
2. In a large mixing bowl, beat potatoes and garlic. Add the sour cream, broth, chives, salt and pepper; beat until smooth.

Nutrition: (3/4 cup) 152 calories, 1 g fat, 1 g saturated fat, 0 mg cholesterol, 354 mg sodium, 33 g carbohydrate, 2 g fiber, 5 g protein.

Comments: The taste was good, but our came out a little runny. Next time I would add the broth a little at a time until I had the desired texture.

Baked Basil Fries

Yield: 4 servings

Prep/Total Time: Prep – 10 minutes, Bake – 30 minutes

• 1/4 cup grated Parmesan cheese
• 1 tablespoon olive oil
• 1 tablespoon dried basil
• 1/4 teaspoon garlic powder
• 4 medium red potatoes

1. In a bowl, combine Parmesan cheese, oil, basil and garlic powder. Cut potatoes into 1/4-in. sticks. Add to cheese mixture; toss to coat.
2. Place in a 15-in. x 10-in. x 1-in. baking pan coated with cooking spray. Bake at 425 for 15 minutes; turn potatoes. Bake 15-20 minutes longer or until crisp and tender.

Per Serving: 162 calories, 5 g fat, 0 g saturated fat, 5 mg cholesterol, 117 mg sodium, 27 g carbohydrate, 3 g fiber, 7 g protein.

Comments: These fries were very tasty. I ate them without ketchup, but the kids devoured them with it. They were really easy to make and hard to stop munching on. I’d definitely make them again.

Campbell's® Slow Cooker Savory Pot Roast

• 1 (10.75 oz) can Condensed Cream of Mushroom Soup (Regular, 98% Fat Free or Healthy Request)
• 1 (2 oz) ouch Dry Onion Soup and Recipe Mix
• 6 small red potatoes, halved
• 6 medium carrots, cut into 2-inch pieces
• 1 (3 pound) boneless beef bottom round roast or chuck pot roast

1. Stir the soup, onion soup mix, potatoes and carrots in a 4 1/2-quart slow cooker. Add the beef and turn to coat.
2. Cover and cook on Low for 8-9 hours (or on High for 4 to 5 hours) or until the beef is fork-tender.

Servings: 6

Amount Per Serving: 656 Cal, 33.3 g Total Fat, 147 mg Chol, 533 mg Sod, 36.6 g Total Carbs, 5.4 g Fiber, 50 g Prot.

Emeril’s Roasted Garlic Mashed Potatoes

• 3 heads garlic, split in 1/2
• 3 tablespoon olive oil
• 2 pounds potatoes, peeled and diced
• 1 stick butter, cubed
• 1/2 to 3/4 cup heavy cream
• Salt and white pepper

1. Preheat the oven to 450 degrees F.
2. Place the garlic on a pie pan and drizzle with olive oil. Season with salt and pepper. Place in the oven and roast for 35 to 40 minutes, or until tender and golden brown. Remove from the oven and cool. Squeeze or remove the garlic cloves from the head and place in a small bowl. Using a fork, mash the garlic until smooth.
3. Place the potatoes in a pot of salted water and bring to a boil. Reduce the heat to a simmer and cook the potatoes until fork tender, about 12 to 15 minutes.
4. Remove the pan from the heat and drain. Place the potatoes back in the pot and return to the heat. Stir the potatoes, constantly, for 2-3 minutes to dehydrate the potatoes.
5. Remove the potatoes from the heat. Add the garlic and butter. Using a hand-held masher, mash the butter and garlic into the potatoes. Add enough cream until desired texture is achieved. The potatoes should still be sort of lumpy. Season the potatoes with salt and pepper.

Servings: 6 to 8

Comments: This pot roast recipe was very simple, yet tasted great. The vegetables were nice and tender. We also cooked the garlic mashed potato recipe that is one of our favorites.

Hash Brown Potatoes

Though purists may not approve, you can also toss in a handful of cooked chopped carrots for a pretty and healthy variation.

Makes 4 servings

2 teaspoons canola oil
1 1/4 pounds all-purpose potatoes, peeled, cooked, and cut into 1/2-inch cubes
2 onions, finely chopped
1/2 cup chicken broth
1/2 teaspoon salt
1/8 teaspoon freshly ground pepper

In a large nonstick skillet over medium heat, heat the oil. Saute the potatoes and onions until lightly browned, about 5 minutes. Add the broth, salt, and pepper. Reduce the heat and cook, patting the mixture down and turning it over as it forms a crust, about 15 minutes longer.

Per Serving (1/4 of potatoes): 159 Cal, 3 g Fat, 0 g Sat Fat, 0 g Trans Fat, 0 mg Chol, 304 mg Sod, 32 g Carb, 3 g Fib, 3 g Prot, 21 mg Calc.

POINTS value: 3

Comments: We enjoyed this for breakfast. I only used one onion and I didn't cook the potatoes before putting them in the skillet. The dish turned out fine with the modifications. To complement the potatoes, I sauteed a 1/2 pound of ground pork I had leftover from dinner for tonight and added it to four eggs scrambled. This made about four servings with three extra POINTS added to the meal.

Update: We made it again, but this time we peeled four potatoes and cooked them in the microwave for about 5 minutes. We then cubed them and cooked them in the fry pan. It tasted really good; a lot better than the first time. I think next time we'll cube the potatoes and then cook them in a bowl in the microwave to soften them since slicing the cooked potatoes was a little crumbly.